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In the Sweat family, 2013 has been divided into “BW” and “AW,” before wedding and after wedding. The time came and went so quickly. But Oct. 20, the day my son married, was beautiful, weather wise, people wise and wedding wise.
As promised to many at the reception, I have recipes for you that were on the menu prepared by my very dear friend Carol Huggins Brown. They are Ham Cups and Chicken Salad, which received rave reviews. She also made small rolls that my sisters-in-law put ham on. Carol is a former “One of Hardin County’s Finest Cooks” and you can see why.
The wedding was beautiful and there were no hitches to speak of. I did manage to get the wedding cake together with the help of my husband. We chose to buy a bucket of icing — it takes a lot of icing for a wedding cake — at Sam’s Club and one of the bride’s friends from the Sam’s Club bakery added beautiful, colorful flowers on all layers.
Atop the cake was a scene reminiscent of the British TV series “Dr. Who,” the Tardis, which looks like an English phone booth, and a bride and groom running into the Tardis. It was amazing how many of the young scene were oohing and ahhing over the topper.
The groom’s marble cake was decorated by Toni, the bride, and had a picture of a Tardis on the top. There was also a small cake that has been packed and frozen for them to cut on their first anniversary. On top of the cake were purple roses to tie in with the large cake and something that I have been preserving for probably close to 25 years. They were mauve roses that my mom made and she wished that maybe some of the roses and rose buds would be used on her lone grandson’s wedding cake. I did remove them before freezing the newlyweds’ anniversary cake because I thought they had been preserved long enough.
I hope you will enjoy these recipes as much as the wedding guests did.
Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at email@example.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
Carol’s Favorite Bread
Put milk in a glass container and heat in the microwave oven for 4 minutes. In an 8-ounce glass, combine yeast, 1 teaspoon sugar and hot tap water. Set aside and let rise until doubled. In a large bowl, mix 1 cup sugar, canola oil, salt and hot milk. Mix well and add yeast mixture. Add beaten eggs; work in all purpose flour until it is no longer sticky and is easy to handle. Put oil in the bowl and coat the dough. Let rise until doubled (usually about an hour). Punch down, shape into small rolls and let rise again. Bake at 350 degrees until golden brown. Brush with melted butter.
Mix first five ingredients. Peel back the layers of the biscuit. Each biscuit should make 4 ham cups. Place biscuit layer in the bottom of a mini muffin pan. Place the ham mixture in the cup. Bake at 325 degrees for 8 minutes or until hot and bubbly.
Mix all ingredients together. Serve on small rolls or mini croissants.